Garnish: Microgreens and confetti petals:

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Preparation

Put all the ingredients for the ume vinegar in a sauce pan. Bring to a boil. Then, puree the ingredients in a food processor and strain into a large bowl. Let the mixture cool.

Fry the rice noodles until ready. Deep fry the taro until crispy. Deep fry onions and shallot until crispy.

Chop all fresh veggies and toss into the large bowl with the vinegar mixture. Add rice noodles, taro, onion and shallot. Toss together and top with radish and sprout.